Method
Soak the cashews in water for at least an hour. Preheat the oven to 180°C. Combine all the dry ingredients for the crust in a mixing bowl, press the cloves of garlic into the bowl and add the olive oil and 200 ml (scant 1 cup) water. Using a spoon, stir the mixture until it begins to bind, then continue kneading using your hands. Let stand for 10 minutes. Meanwhile, make the sauce by draining the cashews, transferring them to the food processor and blending until smooth. Then add 100 ml (scant ½ cup) water, the olive oil, sundried tomatoes, basil, salt and pepper the juice of a half a lemon. Blend again until smooth.

Grease the quiche pan using coconut oil and press the crust ‘dough’ into the bottom and sides of the pan. Spoon about ¾ of the sauce into the crust. Slice the zucchini, carrots and eggplant into long thin strips using the mandolin or a vegetable peeler. Roll a slice of zucchini into a tube and place it upright in the middle of the bottom of the quiche. Wrap the zucchini with a slice of eggplant, twisting around and around until the entire quiche is filled with a large spiral of vegetable slices. Thin out the leftover sauce with a bit of water and pour over the quiche filling. Place the tart in the preheated oven for 40 to 50 minutes, checking its progress every so often. Once you can easily insert a fork into the carrot, the quiche is done.